This blackened chicken chopped salad is delicious — crisp chopped vegetables and iceberg lettuce topped with spiced blackened chicken and finished with a bright raspberry chipotle vinaigrette for the perfect kick.
New salad alert!
If you’re tired of the same weeknight salad and want to try something fresh and exciting, this is it. The combination of crunchy vegetables, tangy feta and smoky-spiced chicken makes for a satisfying, flavorful meal.
Chopped salads are my favorite — they give you a little bit of everything in each bite: texture, flavor and contrast. I’ve shared many chopped salads before, but this version with blackened chicken and a raspberry chipotle vinaigrette stands out.
Chopped salads converted me into someone who actually enjoys vegetables. The appeal is the way every forkful delivers a balanced mix — crunchy lettuce, bright veggies, creamy avocado and bold protein.
This is how I make it.
First: the blackened chicken. I love this chicken because the seasoning is bold without being overwhelming. I use a tried-and-true blackening spice blend (smoked paprika, oregano, garlic and onion powders, crushed red pepper, salt and pepper) that seasons thin chicken cutlets perfectly.
The cooking method is flexible — grill, bake, air-fry, or pan-sear then finish in the oven. I often sear the chicken in a skillet and pop it in the oven for a few minutes so it cooks through without drying out. In warmer months, grilling is my go-to.
The salad itself is intentionally simple: crunchy iceberg lettuce for refreshment, halved cherry tomatoes, diced red onion, chopped cucumbers and creamy avocado. A sprinkle of crumbled feta adds tang and a pleasant saltiness that pairs well with the blackened chicken. Feel free to swap cheeses or add other vegetables you enjoy.
The dressing elevates the whole dish: a raspberry chipotle vinaigrette that blends sweet-tart raspberry jam with fresh lime, garlic and a touch of chipotle chili powder for smoky heat. Whisk the lime juice, jam, garlic, salt, pepper and chipotle together, then stream in extra virgin olive oil until emulsified. The jam gives the dressing depth and sweetness that plays beautifully against the savory chicken and bright vegetables.
Best of all, most of the salad ingredients are pantry staples. The special touches — the blackened chicken and the raspberry chipotle vinaigrette — are what make this salad feel elevated and memorable.
Blackened Chicken Chopped Salad
Blackened Chicken Chopped Salad
4 people
Ingredients
- 3 thin-sliced chicken breasts
- 2 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Kosher salt and pepper, to taste
- 1/2 teaspoon crushed red pepper
- 1 tablespoon olive oil
- 1 small head iceberg lettuce, chopped
- 1 1/2 cups cherry tomatoes, halved
- 1 cup chopped baby cucumbers
- 1 avocado, chopped
- 1/2 red onion, diced
- 1/2 cup crumbled feta cheese
Raspberry Chipotle Vinaigrette
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons raspberry jam or preserves
- 1 garlic clove, minced
- Kosher salt and pepper, to taste
- 1/4 teaspoon chipotle chili powder
- 1/3 cup extra virgin olive oil
Instructions
- Pound the chicken breasts to an even thickness. In a bowl, whisk smoked paprika, oregano, garlic powder, onion powder, a big pinch of salt and pepper, and crushed red pepper. Rub the seasoning on both sides of the chicken.
- Heat olive oil in a nonstick skillet over medium heat. When hot, add the chicken and cook until deeply colored on both sides, about 3–5 minutes per side for thin cutlets. Cook to an internal temperature of 165°F. You can also grill, bake or air-fry the chicken as preferred.
- Let the chicken rest 10 minutes, then cut into chunks.
- Toss chopped iceberg lettuce with a pinch of salt and pepper. Add tomatoes, cucumber, avocado, red onion and feta. Top with the chopped chicken, drizzle with vinaigrette and serve.
Raspberry Chipotle Vinaigrette
- In a bowl, whisk lime juice, raspberry jam, minced garlic, salt, pepper and chipotle chili powder. Continue whisking while streaming in the olive oil until emulsified. Store in a sealed container in the fridge for up to a week.
This is exactly how I like my salads — balanced, textured and full of flavor.
